Orcus recipe

Orcus

Decatur, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

33%
66%
Liquid Flour Other
Orcus

Since 2016

I wanted a healthier alternative to the bread from the store.

Characteristics

This starter has a very nice fruity smell. It doubles in 12 hours. It gives my sourdough a very nice flavor without making it overly sour. I like to use this starter for both lean as well as enriched doughs. It seems to excel with enriched doughs.

Taste & flavour

Orcus top shot
Orcus jar shot
Orcus front shot
Orcus rising shot

Recipe

Starting ingredients

  • 50% Water
  • 25% Rye
  • 75% All purpose

Feeding ingredients

  • 15g Starter
  • 15g Water
  • 60g Fed starter
1
Remove 15g of the starter; discard or use the rest. Combine the 15g of starter with 15g of water in a bowl and mash with spoon until it is liquified and evenly distributed.
15g Starter 15g Water
2
Add in 30g of the all purpose/rye flour mix. Mix together to combine. Knead briefly on your work surface to bring it together and form a ball. Add your ball to a jar and press it down into the bottom of the jar. Mark the height of the starter with a rubber band. Add a lid.
60g Fed starter

Working method

1
50% water is used to create a stiff starter. Rye flour is used to give him something good to eat and make him happy. All purpose flour is used to provide structure.
50% Water 25% Rye 75% All purpose

Result

Trevor Wilson's Champlain Sourdough.
Orcus  first overview
Orcus  second overview
Orcus  first slice
Orcus  second slice

Brioche

A 50% butter brioche.
Orcus Brioche first overview
Orcus Brioche second overview
Orcus Brioche first slice
Orcus Brioche second slice

Preserve your sourdough for the future

Create your own